Creamy Lemony Mint Dressing made with non dairy yogurt. It's perfect for salads, fruit, sandwiches and more.
We absolutely love this time of year! The sun is shining and summer produce is abundant. As the temperatures heat up, we start craving light, refreshing meals like salads and plenty of fresh fruit. Since a salad isn't complete without a delicious dressing, I whipped up this Creamy Lemony Mint Dressing. It's delicious on salads, as a dip for fresh fruit and veggies and as a sauce on sandwiches.
This dressing is a total winner! My almost 3 year old was eating it by the spoonful. She is my pickiest eater so if she loves it, I can be sure it's delicious. My older girls enjoyed the dressing equally especially paired with fresh fruit. See below to see how we enjoyed it.
The ingredients for this dressing are really simple using just a few ingredients you may already have on hand. I used one of my favorite fridge staples, non dairy yogurt to create the creamy base for this dressing. Add a little lemon juice, maple syrup, dijon mustard, a pinch of salt and pepper and of course fresh mint, that's all you need!
Seriously, non dairy yogurt is extremely versatile and I use it quite often for everything from various dressings to potato salad and cakes and even cookies.
We enjoyed this dressing over a simple salad of romaine lettuce, cucumbers and strawberries. I also think it would be great with fruit salads, pita sandwiches and roasted veggies like carrots. Or even just as a dip for fresh veggies.
If you try this Creamy Lemony Mint Dressing, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
Recipe
Creamy Lemony Mint Dressing
Ingredients
- 1 5.3 oz container non dairy yogurt, plain unsweetened I use So Delicious coconut yogurt.
- 1 lemon, zest and juice
- 1 -2 tablespoon maple syrup
- 2 teaspoon dijon mustard
- ¼ cup fresh mint leaves
- pinch of salt and pepper
Instructions
- Transfer yogurt to small bowl. Add lemon zest and juice, maple syrup, mustard, salt and pepper.
- Finely chop the fresh mint and add to the bowl, stirring to combine.
- For best flavor, refrigerate for a couple of hours before serving. This gives the flavors time to meld.
- Store any unused dressing in an airtight cotainer in the fridge for up to a week.
Did you make this recipe? Let me know!